Kale Dressing

Ingredients for Kale Dressing

• 900g country-style white bread, crusts removed, torn into 1" pieces

• 180ml extra-virgin olive oil, divided

• 2 tablespoons fennel seeds

• 60g (1/2 stick) unsalted butter

• 2 sprigs rosemary

• 1 dried chilli de árbol, broken in half

• 240g minced fennel

• 1 1/2 cups minced onions

• 2 tablespoons fresh thyme leaves

• 3 garlic cloves, thinly sliced

• Kosher salt and freshly ground black pepper

• Slow-Cooked Tuscan Kale

• 1/2 cup dry white wine

• 850ml low-sodium chicken or turkey broth

• 2 large eggs, beaten to blend

• Ingredient info: Dried chillies de árbol, thin, red, very hot 3"-long chillies, are available at Latin markets, specialty foods stores, and some supermarkets.

How to make Kale Dressing

Preheat oven to 204°C. Using your hands, toss bread in a large bowl while drizzling with 120ml oil, squeezing bread to help it absorb oil. Spread out on 2 rimmed baking sheets, dividing equally; set aside.

Toast bread, stirring often and rotating baking sheets halfway through, until croutons are golden brown and crisp on the outside but still a little soft inside, about 20 minutes. Let cool; return to large bowl.

Meanwhile, toast fennel seeds in a small skillet over medium heat, shaking pan often, until seeds are fragrant and light gold, 2-3 minutes. Let cool. Using a spice mill or a mortar and pestle, coarsely grind fennel seeds; set aside. Alternatively, crush seeds in a resealable freezer bag with bottom of a heavy skillet.

Heat a large skillet over medium heat for 2 minutes. Add remaining 60ml oil and butter. When butter is melted, add rosemary sprigs and chilli; let sizzle in pan for 1 minute, then add crushed fennel seeds, fennel, onions, thyme, and garlic. Season with salt and pepper and sauté until vegetables are tender and lightly caramelized, 6-8 minutes. Discard rosemary sprigs and chilli. Add vegetable mixture and Slow-Cooked Tuscan Kale to croutons.

Boil wine in same skillet over mediumhigh heat until reduced by 3/4, 1-2 minutes. Add broth; bring to a boil. Add to crouton mixture; toss well. Season with salt and pepper. Add eggs; stir to distribute. Transfer to a 13x9x2" baking dish. Cover with foil.

Bake dressing until heated through, about 30 minutes (a knife inserted into the centre should be hot to the touch). Remove foil and bake until bread is golden and crisped on top, 25-30 minutes longer.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.